I got a 9 lb. pork loin thawing out and no plan or idea what to do with it. We usually cut it into thick chops which is good but not too interesting. What do you guys do? BBQ it whole? Seasoning? Any fresh ideas would be great. 
If you know where to cut, you could get yourself a little Flannery style pork rib cap to try out.
I rocked it! I looked up lots of possible recipes and improvised with what I had. I made a marinade with fresh garlic and ginger, soy sauce, sesame oil, ume plum vinegar, sugar and pepper. I cut the loin in half and marinated it for 3 hours. I sliced it lengthwise and put some plums of the tree inside with marinade and tied it up. John grilled it on low for an hour, turning regularly and basting. We took it off while still semi-pink inside and let it sit for 30 mins under foil. It was fantastic, flavorful and tender. I will do that again.
Sounds great!!!
I love to grill them outside. Nothing fancy, normally a nice mustard based marinade overnight, and then about 40 minutes on the grill.
But for inside:
Roasted Pork tenderloin with Mustard, Buttermilk & Rosemary
3 Tbsp Dijon mustard
1/3 cup buttermilk
2 pork tenderloins, 1.25 to 1.5 lbs total [generally one package]
1/2 cup parsley, finely chopped
3 Tbsp fresh rosemary, finely chopped
3/4 tsp garlic, minced
3 Tbsp Vegetable Oil
1 cup beef or veal stock
1 Tbsp cornstarch
1 Tbsp walnut oil
2 large cooking apples, peeled, cored, and thinly sliced
1 cup fresh [or frozen] cranberries
Make a marinade for the pork. Combine the mustard and buttermilk in a large
bowl and whisk until smooth. Trim all visible fat and silver skin from the
tenderloins and place them in the bowl with the marinade, making sure the meat
is well-coated. Marinate for about 3 hours, covered and refrigerated.
Preheat the oven to 325oF. Combine the parsley, rosemary, and garlic, mix well,
and spread on a plate. Remove the tenderloins from the marinade and dredge in
the parsley mixture, making sure all sides are evenly coated. Reserve the
remaining marinade.
Heat the vegetable oil in a medium nonstick, ovenproof skillet over high heat.
Saute the tenderloins for 3 to 4 minutes, turning frequently, until lightly
browned on all sides. Transfer the skillet to the preheated oven and cook,
turning once or twice, until done throughout but no dry, about 15 to 20
minutes depending on the thickness of the tenderloins.
Remove the meat from the pan and pour off any excess fat. Return the pan to
the stove over low heat, pour in the beef or veal stock, and bring to a boil.
Whisk the cornstarch into the reserved marinade and add it to the stock.
Simmer slowly for 6 to 7 minutes, whisking constantly until slightly thick.
Heat the walnut oil in a medium saute pan over medium-high heat. Add the
apple slices and cranberries and saute until the fruits soften, about 3
to 5 minutes.
Slice the pork and serve with the sauce and the apple-cranberry mixture.
Serves 4
My (Jewish) grandmother made the most amazing pork loin roasts. She would not tell us her recipe until she was senile and couldn’t remember it. We know she used coffee and it tasted like she used prunes. I tried for years to replicate it. The closest I ever came was to marinate in garlic, rosemary, and Lustau Pedro Ximenez. I’m sure she didn’t use PX, but that was the best.